Learn professional business management practices for careers in hotels, cruise ships, convention centres, and dining establishments.
ENTRANCE AWARDS
September intake of this full-time program is eligible for financial award.
What you will learn
- Effective communication and leadership skills for the hospitality sector
- Financial decision-making in the context of a hospitality enterprise
- Ethical practices and legal frameworks within the hospitality industry
- Hands-on food and beverage service
- Front-of-house and back-of-house hotel and restaurant operations
- Human relations management in a hospitality setting
- Marketing and communications strategies
- Hospitality industry trends and sustainability practices
- Customer service principles
What to expect
Program Duration and Maximum Time for Completion
The program is delivered over four academic terms. Maximum time to complete the program is five (5) years.
Upon successful completion of the first year of study (30 credits), students may choose to exit the program and receive a Certificate in Hospitality Management. Maximum time to complete the certificate is two (2) years.
- Lectures, seminars, and group discussions
- Role plays in culinary, hotel, and restaurant settings
- Simulations and computer labs
- Course projects
- Reports and term papers
- Independent research
- 500 hours industry work experience
Admission requirements
Program-specific
- Grade 12 graduation or equivalent
- Knowledge of English demonstrated by one of the following:
- English 12 with a minimum passing grade, or equivalent
or - English Language Proficiency at a minimum English 12 Pass level
- English 12 with a minimum passing grade, or equivalent
- Knowledge of mathematics demonstrated by one of the following:
- Math 11 Foundations with a minimum grade of 'C+'
or - VCC MATH 0861 Math 11 Part 1 and MATH 0871 Math 11 Part 2 with minimum grades of 'C+'
or - Pre-calculus 11 with a minimum grade of 'C'
or - VCC Math Assessment with the following scores: Basic Math with a minimum 80% and Basic Algebra with a minimum 60%
- Math 11 Foundations with a minimum grade of 'C+'
Upon acceptance to the program, the following two certificates must be completed in the first term:
- Valid Foodsafe Level 1 Certificate
- Valid Serving It Right Certificate
General
- This program is available to Canadian citizens and permanent residents. See program options for international students at VCC International.
- Applicants who self-identify as Indigenous are strongly encouraged to connect with VCC’s Indigenous Education and Community Engagement team to learn more about VCC’s Indigenous Enrolment policy, application preparation/completion, program advising, and a range of other individualized services.
- Applicants must be 16 years of age or older or a graduate of a secondary school. (Some exceptions may apply.)
- Applicants must submit official transcripts and other documents as required by their course or program. Seats are offered to eligible applicants with completed applications, in order of application completion date (except for programs with competitive admissions). A complete application includes an application form, evidence of educational pre-requisites (e.g. transcripts), any required supporting documents (e.g. language proficiency, audition video), and the required deposit or fee payment. If you do not meet the requirements for the term applied, your application may be cancelled.
Missing prerequisites? Learn more about VCC's tuition-free academic upgrading or English as a Second Language (ESL) courses, or discover which university transfer options are right for you.
Recommended Characteristics
The hospitality industry is primarily a people business. The Hospitality Management Diploma Program has been designed to strengthen and encourage interpersonal skills and a leadership/team approach to course work. Students work with fellow students, industry representatives, members of the college community, hospitality employers and their workers, and the public. Students must have a hospitality mindset of going above and beyond, the desire to work effectively in a team, and the ability to work well with others in an environment that embraces diversity and inclusion.
Courses
*Program general hours
Classes are generally held Monday to Thursday, 8 a.m. - 5 p.m.
Prior learning assessment and recognition
Students may request formal recognition of prior learning attained through informal education, work, or other life experience, including Indigenous ways of knowing. Credits may be granted to students who are able to sufficiently demonstrate the learning outcomes of specific courses.
PLAR is available for all courses in the program, except:
- HOSP 1360 Food and Beverage Operations
- HOSP 2310 Food Production Principles
- HOSP 2360 Restaurant Operations
- HOSP 2240 Hospitality Work Experience Co-Op
Methods of PLAR vary by course, and may include exams, professional portfolios, interviews, performance assessments, and other evaluations. Please contact the Department for details.
See the D.3.5 Prior Learning Assessment Policy and Procedures for more information.
*International Students requesting PLAR, please contact VCC International Education Advising to learn how PLAR can impact immigration status, prior to proceeding with the PLAR request.
This program can be completed over four (4) terms by successfully completing the following: 15 credits (term 1), 15 credits (term 2), 13.5 credits (term 3), 16.5 credits (term 4).
| First Year | Credits | |
|---|---|---|
| HOSP 1310 | Introduction to Tourism | 3 |
| HOSP 1410 | Hospitality Guest Service Management | 3 |
| HOSP 1620 | Hospitality Computer Applications | 3 |
| HOSP 1311 | Introduction to Business Communications | 3 |
| HOSP 2410 | Human Resources Management | 3 |
| HOSP 1360 | Food and Beverage Operations | 3 |
| HOSP 1370 | Accommodation and Lodging Management | 3 |
| HOSP 1860 | Introduction to Hospitality Accounting | 3 |
| HOSP 1312 | Essentials of Business Communication | 3 |
| HOSP 2310 | Food Production Principles | 3 |
| Credits | 30 | |
| Second Year | ||
| HOSP 2360 | Restaurant Operations | 3 |
| HOSP 2102 | Catering, Meetings and Event Management | 3 |
| HOSP 2620 | Introduction to Marketing | 3 |
| HOSP 2311 | Communicating Effectively as a Hospitality Professional | 1.5 |
| HOSP 2660 | Hospitality Sales Management | 3 |
| HOSP 2113 | Global Business Decisions | 3 |
| HOSP 2114 | Management Accounting and Cost Control | 3 |
| HOSP 2470 | Organizational Behaviour | 3 |
| HOSP 2230 | Trends in Global Hotel Management | 1.5 |
| HOSP 2240 | Hospitality Work Experience Co-Op | 6 |
| Credits | 30 | |
| Total Credits | 60 | |
* This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.
Fees and other costs
*Ask us about Entrance Awards. Contact VCC Financial Aid for more info.
| Fee description | Fee Amount | Notes |
|---|---|---|
| Application fee | 36 | |
| Tuition Tuition | 9632 |
Tuition Breakdown
4816 - Year 1
4816 - Year 2
0 - Year 3
0 - Year 4
|
| Student union | 256 | |
| College initiative | 171 | |
| Materials | 0 | not including textbooks |
| Campus resource | 193 | |
| Laundry | 0 | |
| Tools (deposit) | 0 | |
| Coverall (deposit) | 0 | |
| Uniform (deposit) | 0 | |
| Medical & Dental | 550 | |
| U-PASS | 663 | |
| Graduation | 45 | |
| Program-specific extra fees | 0 | |
| Total |
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* Fees are approximate and subject to change with the approval of VCC's Board of Governors. Students are required to pay any applicable fee increases. Application and assessment fees are non-refundable. Tuition fees include a $300 non-refundable deposit.
Fees listed are for domestic students. For international programs, visit VCC International.
Any refunds are issued according to VCC's refund policy.
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ENTRANCE AWARDS
September intake of this full-time program is eligible for financial award.
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† British Columbia Labour Market Outlook 2018: Tourism and Hospitality Industry Profile